Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette
from How Sweet it is
SERVES 2 TO 4
Ingredients:
2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds, seeds removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons brown sugar
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced
Directions:
Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, then add to the skillet and cook until golden, about 5 minutes per side. Add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add pecans. Toast until they are slightly golden for about 5 minutes. Toss them with the pumpkin pie spice.
Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Toss with the pomegranate ginger dressing.
Pomegranate ginger vinaigrette:
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
For the story behind Carol’s Autumn Arugula Salad and more recipes to go with it, see Eat the Season.
